Apricot Pudding

Ingredients

 * 2 cups dried apricots
 * 1 qt apricot juice
 * 8 tbsp agar-agar flakes
 * 2 tsp ground cinnamon
 * 1 tsp ground allspice
 * 1 tsp grated nutmeg
 * ½ tsp ground cloves
 * 3 cups soy milk
 * 4 tbsp kudzu
 * 1 cup maple syrup
 * ¼ cup vanilla extract

Directions

 * 1) Soak apricots in 2 cups apricot juice for 15 minutes.
 * 2) Pour remaining 2 cups juice in heavy-bottomed medium saucepan.
 * 3) Stir in agar flakes and allow to sit for 10 minutes.
 * 4) Meanwhile, in large skillet, combine apricots with soaking juice, cinnamon, allspice, nutmeg, and cloves.
 * 5) Bring to a simmer over medium heat and cook, stirring often, 15 minutes.
 * 6) Remove from heat.
 * 7) Bring agar mixture to slow simmer over low heat and simmer until flakes are dissolved.
 * 8) Add soy milk, stirring often to prevent it from burning.
 * 9) In a small bowl, dissolve kudzu in ¼ cup water.
 * 10) When the kudzu is completely dissolved, whisk it into soy milk mixture.
 * 11) Add maple syrup and vanilla extract.
 * 12) In food processor, process apricots until smooth.
 * 13) Add to soy mixture and cook, stirring occasionally, 10 minutes.
 * 14) Transfer pudding to a shallow casserole, bring to room temperature, then refrigerate until set, about 1 hour.
 * 15) When ready to serve, process mixture in a food processor until smooth.
 * 16) Serve in parfait glasses with a dollop of tofu cream (see recipe below) if desired.